Ingredients

How to make

Start by lining a square baking tray (20cm x 20cm) with baking paper and set aside

Place the puffed rice, pepitas and chia seeds into a mixing bowl and combine them together. Heat the honey and 1/2 a cup of the tahini in a saucepan on the stove over a medium heat, stirring continuously for 3 minutes until the mixture is warmed through. Add the hot tahini to the puffed rice mixture and stir well ensuring everything is coated and combined well (it will be very sticky!)

Press the sticky mixture into the prepared baking tray, pressing it down really well with a spatula or the palm of your hand to ensure the bars stick together. Place in the fridge to set for 1 hour

Once set, remove the slab from the tray and slice it into 10 or 20 equal pieces. Mix the remaining 1/4 cup of tahini with the melted coconut oil and place the sesame seeds on a small plate. Dip one end of each bar in the tahini coating, then immediately in sesame seeds and place back on the tray. Once complete, set again in the fridge for 10 minutes and then store in an airtight container in the fridge for up to 5 days

Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.

Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.